If it seems like it’s been quite awhile since the last post here blog, there’s a reason for that. The hiatus wasn’t intentional. Apparently, someone on the other side of the world hacked my site, putting all kinds of trashy-trash links to their trashy-trash ads on my site, creating an entire day’s work for my husband (saintly technology pro that he is) to fix it.
Thanks, random person in Romania!
Honestly, it’s a lesson learned the hard way that I need to stay on top of my website updates (which guard against this sort of thing)–and a sad reminder that there are people who have no qualms about spewing their trashy-trash barfy-barf all over someone else’s content. Not that I’m bitter.
On a happier note, I’ve been waiting two whole weeks to share these Salmon Kale Caesar Wraps with you, and now I finally can! If you’re the kind of person who has issues with fish–“fissues”?–either because A) It’s too expensive, B) It’s hard to justify eating it for sustainability reasons, or C) It tastes too “fishy,” this recipe is for you. First of all, it takes only three-quarters of a pound of salmon and stretches it to make four servings, cutting the cost of fish per serving to about half of what it would be in a typical salmon dinner. And using less salmon perhaps allows for a splurge on more a sustainably farmed/caught (and therefore more expensive) fish. Also, because the salmon gets tossed with several other flavorful ingredients and wrapped in a whole wheat tortilla, it’s definitely not your usual fishy-fish entree.
I know, right? Mind. Blown. No more reasons to not eat fish. (Well, maybe you have your reasons. Maybe a fish robbed your grandmother…or hacked your website.)
Anyway, add to all this goodness that this recipe is mega-healthy and dead-easy to make in the space of half an hour, and you’ve got yourself a foolproof weeknight dinner or casual lunch.
Salmon Kale Caesar Wraps
A Love Letter to Food Original Recipe
3/4 lb. salmon
drizzle olive oil
salt and pepper
6 c. kale, chopped
1/3 c. purchased or homemade Caesar salad dressing
1/4 c. shredded Parmesan cheese
4 whole wheat tortillas
- Preheat oven to 425 degrees. Spray a small baking dish with cooking spray. Place salmon in the dish and squeeze 1/4 lemon on top, followed by a drizzle of olive oil and some salt and pepper. Bake 15 minutes or until fish flakes easily with a fork.
- Meanwhile, assemble the salad: in a medium bowl, toss kale with Caesar dressing and Parmesan.
- Add cooked salmon to the salad and toss to combine.
- Fill tortillas with completed salad, wrap, and serve.